Скачать или смотреть Itaki Pro Electric Lunch box recipes - Ep 4 - Penang Thai curry lunch 🥘🐓🫑

How to make a Penang Thai curry lunch in your Itaki Pro!

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Fish sauce (Squid Brand): https://amzn.to/2XlZOCw
Rubbermaid Brilliance: https://amzn.to/3xQo7Ft - I use the 9 piece Snack and Salad set, but feel free to get the one that best fits you!
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Recipe

Ingredients:
2 boneless chicken thighs, cut into bite-sized pieces (approx 1 cm cubes)
1 tablespoon of coconut cream
1/2 small onion, diced
4 garlic cloves, minced
1/2 red bell pepper, roughly chopped
1/2 yellow bell pepper, roughly chopped
1 stalk lemongrass, smashed
2 teaspoon red Thai curry
2 teaspoon almond butter (or equal amount of peanut butter)
1/2 teaspoon of fish sauce
1/2 teaspoon brown sugar
1 pinch of salt
1 pinch of ground nutmeg
200 ml of coconut milk
2 kaffir lime leaves, crushed
Handful of Thai basil, roughly chopped

Instructions:

The night before:
1. Cut the boneless chicken thighs cut into bite sized pieces. You can use chicken breasts too, but I always prefer chicken thighs since they have so much more flavour.

2. Roughly chop the bell peppers and Thai basil and store in a container for transportation.

3. Portion and wash rice. Cut off the top 2/3 of 1 stalk of lemongrass. Remove the dry leaves until the soft light green inside is revealed. Cut off the bottom and smash the remaining portion.

4. Combine 2 teaspoons of red curry paste, 2 teaspoons of almond butter (or you could use the same amount of peanut butter), 1/2 teaspoon of fish sauce, 1/2 teaspoon of brown sugar, a pinch of salt and a pinch of nutmeg. Mix well.

5. Saute the 3 minced cloves of garlic and 1/2 of a diced onion in 1 tablespoon of coconut cream over medium heat until they start to smell fragrant. Add in red curry paste mixture and stir. Once the oil starts to separate from the paste, add in 200 ml of coconut milk and stir.

6. Add everything into the large food compartment except for the rice, the peppers, Thai basil and chicken. Crush and tear the lime leaves into the food container. Once the curry has cooled down, add the chicken.

7. Place the rice container on top of the curry ingredients, and pop on the lid. Place in fridge.

It's lunchtime! About 1/2 an hour to lunch, we’re going to start cooking!

8. Add 3 cups of the little cup that comes with the itaki pro, which is about 120 ml of water, to the heating plate. Place the curry and the rice back on top of the water and close the lid of the itaki pro. Push the button and let it cook!

9. After 30 minutes, carefully open the lid of the itaki pro and remove the rice. Add the bell peppers and Thai basil to the curry and return the rice container over the curry.

10. Close the lid again. Allow everything to cook for 5 minutes more and then turn the itaki pro off.

Scoop some of the curry onto your bowl and enjoy!